Pine Nut-Orange Caramel Sauce

Bright, citrusy oranges and mellow, nutty caramel have a natural affinity. Toss in some toasted pine nuts and you've got a seriously delicious dessert sauce. Try it over polenta cake or vanilla ice cream. It will keep for at least a week in the fridge. Reheat it over low heat before serving.

Recipe adapted from Bon Appetit.

Pine Nut-Orange Caramel Sauce

About This Recipe

Yield:Makes 2 1/2 cups
Active time:25 minutes
Total time:30 minutes
This recipe appears in: Preserved: Pine Nut-Orange Caramel Sauce


  • 2 cups sugar
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter
  • 2/3 cup sour cream
  • 2/3 cup toasted pine nuts
  • 1 tablespoon freshly grated orange zest


  1. 1

    Combine the sugar and orange juice in a medium, heavy-bottomed saucepan and cook over low heat, stirring until the sugar dissolves. Increase the heat and boil, without stirring, until the syrup turns a deep golden brown, swirling the pan occasionally, about 15 minutes.

  2. 2

    Add the cream and butter (mixture will foam vigorously) and whisk until smooth. Whisk over medium heat until the mixture thickens slightly and is a deep caramel color, about 5 minutes.

  3. 3

    Remove the pan from the heat and whisk in the sour cream and pine nuts. Let cool 5 minutes, whisk in orange zest. Sauce will keep in the refrigerator for at least one week.

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